Cheese and Quinoa Stuffed Red Pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
0.25 cup dry quinoa1 large red bell pepper1 Tbsp extra-virgin olive oil0.25 cup minced red onion0.25 tsp minced garlic0.25 cup shredded carrots0.25 cup baby spinach0.25 cup sliced white button mushrooms0.5 tsp salt-free italian herb seasoning0.25 cup finely shredded cheese
Preheat oven to 350 F.
Place quinoa and 0.5 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes. Set aside and keep covered.
While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; keep the pepper whole. Set aside.
Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until vegetables are slightly tender, about 4 minutes.
Transfer sauteed vegetables to a bowl. Mix in cooked quinoa, and gently fold in chedder.
Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user LORELAIS.
Place quinoa and 0.5 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes. Set aside and keep covered.
While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; keep the pepper whole. Set aside.
Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until vegetables are slightly tender, about 4 minutes.
Transfer sauteed vegetables to a bowl. Mix in cooked quinoa, and gently fold in chedder.
Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user LORELAIS.
Nutritional Info Amount Per Serving
- Calories: 485.7
- Total Fat: 26.2 g
- Cholesterol: 29.7 mg
- Sodium: 222.0 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 8.2 g
- Protein: 16.1 g
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